Lammschulter mit herbstlichem Gemüsesalat
Shoulder of lamb with autumnal vegetable salad

The „Rural Guesthouse Meier" in Hilzhofen near Neumarkt in der Oberpfalz was awarded the „Green Star" for sustainability by the „Guide Michelin". Chef Michael Meier presents you an autumnal recipe with regional ingredients

Shoulder of lamb with autumnal vegetable salad

When he has meat on the menu, Michael Meier from the „Rural Guesthouse Meier" in Hilzhofen knows exactly where each individual animal comes from and uses it entirely whenever possible. Vegetables, fruit, lettuce and herbs come from his own garden, which he planted with his wife Claudia more than 20 years ago.

That's why he is an absolute specialist for seasonal dishes and has amazed and convinced us with his side dish creation. Instead of greenhouse tomatoes or cucumbers, he transforms whatever vegetables are available in Bavaria into a crunchy salad with just a little extra effort. And every bite is a very special taste experience!

Zutaten für Lammschulter mit herbstlichem Gemüsesalat

Ingredients for 4 people

Shoulder of lamb

  • 1.2 kg Juradistl shoulder of pasture lamb (boneless)
  • 2 sprigs each of thyme and rosemary
  • 1–2 bay leaves
  • 1 clove of garlic, finely chopped
  • 2 tbsp rapeseed oil
  • Alpine salt and freshly ground pepper or lemon pepper
  • 1 sheet of baking paper and kitchen string

Salad dressing

  • 3 tbsp olive oil
  • 5 tbsp vegetable stock
  • 5 tbsp. balsamic vinegar
  • 5 tbsp Juradistl-cloudy apple juice
  • 1 tbsp. pine nuts, roasted

Vegetable salad

  • 1 kg seasonal vegetables, e.g. carrots, parsnips, pumpkin, brussels sprouts, beetroot, parsley root
  • 1 onion, finely chopped
  • 1 clove of garlic, finely chopped
  • Fresh garden herbs, e.g. parsley, sorrel, chervil, basil, coriander
  • Rapeseed oil for frying
  • Alpine salt and pepper
Lammschulter in der Pfanne scharf anbraten

Step 1

For the lamb shoulder, rub the meat with salt and pepper. Heat the rapeseed oil in a pan and sear the lamb shoulder on all sides.

Die Lammschulter wie ein Bonbon in Backpapier einschlagen

Step 2

Then place on a prepared piece of baking paper moistened with a little water and fold in together with the herbs and garlic, tying the ends with kitchen twine like candy.

Place the packet on an oven tray. Cook on the middle shelf at 180 degrees for 1.5 to 2 hours.

Do not wash out the pan, but set aside for later.

Das saisonale Gemüse waschen, schälen und in mundgerechte Stücke schneiden

Step 3

For the salad, chop the cleaned vegetables and keep them sorted ready.

Salatsauce für den Gemüsesalat zubereiten

Step 4

For the salad dressing, finely puree all the ingredients in a blitz chopper or with a hand blender and set aside.

Das Gemüse für den Gemüsesalat mit der Salatsauce vermischen

Step 5

Add some more rapeseed oil to the pan set aside and heat again. Sauté the vegetables gradually according to their degree of hardness, reduce the temperature and cook everything until al dente. Then remove from the heat, leave to cool slightly and mix with the salad dressing.

Lammschulter nach dem Garen im Ofen vorsichtig auspacken

Step 6

Remove the cooked meat from the oven, unwrap it and place it back in the switched-off but still warm oven for a few minutes. Collect the meat juices in the process.

Bratensaft über die Lammschulter und den Gemüsesalat träufeln

Step 7

To serve, first place the vegetables on the plates. Portion the meat and place on the vegetable salad. Serve with the reduced gravy and the freshly chopped herbs.

Die Gastgeber Michael und Claudia Meier

Enjoy your meal!

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